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Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough

โœ Scribed by TAKASAKI, Sadako; KATO, Yoji; MURATA, Masatsune; HOMMA, Seiichi; KAWAKISHI, Shunro

Book ID
126542920
Publisher
Japan Science and Technology Information Aggregator, Electronic
Year
2005
Tongue
English
Weight
140 KB
Volume
69
Category
Article
ISSN
0916-8451

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